文章基本信息

标题：Microbial Properties of Probiotic Fermented Milk Supplemented with Ginseng Extracts
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作者：Sharareh Hekmat ; Adriana Cimo ; Mohammad Soltani 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2013
卷号：4
期号：4
页码：392-397
DOI：10.4236/fns.2013.44050
出版社：Scientific Research Publishing
摘要：The therapeutic properties of Lactobacillus rhamnosus GR-1 and ginseng extracts have been well documented. The objective of this study was to measure growth and survival of L. rhamnosus GR-1 in milk fortified with ginseng extracts during storage period of 28 days. Five formulations of milk (1% fat) were prepared. Two samples were fortified with alcoholic ginseng extract (AGE: 150 μg/mL, AGE: 500 μg/mL) and the other two samples were fortified with aqueous ginseng extract (QGE: 150 μg/mL, QGE: 500 μg/ml) and one with no ginseng extract (C). The mixtures were autoclaved for 15 min, cooled to 37?C and inoculated with 1% starter culture. The samples were then incubated anaerobically at 37℃ overnight. Selective MRS agar containing 0.015 g/L fusidic acid was used to enumerate L. rhamnosus GR-1 after 1, 14, and 28 d storage at 4℃. All ginseng-fortified samples supported the growth and survival of L. rhamnosus GR-1, as viable counts were detected at each measurement point throughout the 28 d storage period. After 1 d of storage, total colony counts for L. rhamnosus GR-1 in AGE: 150 μg/mL and AGE: 500 μg/mL were 1.3 × 10⁹ and 1.4 × 10⁹ CFU/mL, respectively; probiotic counts in QGE 150 μg/mL and QGE: 500 μg/mL were 1.5 × 10⁹ and 1.4 × 10⁹ CFU/mL, respectively. Additionally, L. rhamnosus GR-1 viability remained stable throughout the 28 days storage period, as no significant decrease (p L. rhamnosus GR-1 can remain viable in presence of ginseng extracts during storage period and there is potential for incorporating ginseng extracts in other probiotic dairy products.
关键词：Yogurt; Ginseng; Probiotic